Okay, y’all this receipe is SO simple yet SO delicious. If you’re crunched for time, this 30 minute dish is guaranteed to be a hit in your household!
***TIP: You can also substitute chicken or regular rice.
- Add 2-3 Tbsp. of your choice of oil to a pan and begin heating
- Season both sides of the salmon with a pinch of salt and pepper.
- Once oil is hot, begin searing the filet. Roughly 3-5 minutes per side. The larger the filet, the more time it will take!
- Once seared, set aside for later!
- Using either the same pan or a new one, melt 2 Tbsp. of butter.
- Once butter is melted, add in 5 minced cloves of garlic and sauté for one minute.
- Add in 1/4 to 1/2 C yellow onion. The more onion, the more flavor!
- Add in 6 oz. of sun dried tomatoes and cook for 1-2 more minutes
***TIP: Drain the oil from the can of sun dried tomatoes or else the oil will separate in the sauce! I do this by using a strainer.
- Add in 1/3 C of vegetable broth and let the mixture reduce.
***TIP: If using chicken, substitute chicken broth instead!
- Time to change temperature to LOW and add in 1.5 C of heavy cream, stirring occasionally.
***TIP: Add a little salt and pepper to taste – this will add more flavor to the overall dish!
- Once mixture comes to a simmer, add in the spinach. I did about 4 handfuls. Remember, spinach wilts, so add more if needed!
- Add in 1.3 C grated Parmesan cheese
- Once cheese has melted, add the salmon back in to heat it back up.
***TIP: If you like a little spice, I recommend adding some red pepper flakes for extra flavor!
- Take half a head of cauliflower and chop into smaller pieces.
- Use a blender or food processer on mix/chop until you get rice-sized pieces.
- Take a small pot and melt 2 Tbsp. of butter.
- Add in 3 minced cloves of garlic and 1/3 C onion, cooking for 2 minutes.
- Add 2 Tbsp. of vegetable stock, 2 Tbsp. lemon juice, and a few pinches of chopped parsley.
Garnish the whole plate with parsley for pretty presentation. ENJOY!